In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.
"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."
East Village Cookbook began with a loose group of residents who met while walking their dogs during COVID, forming an accidental community that was diverse in age, religion, and profession.
The word 'allium' is the name of a group of vegetables including garlic, onions, chives, leeks and others that are botanically related. Because of the myriad ways they influence flavor, in states ranging from raw to cooked (even burnt), they're culinarily related too.
The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.
Pary Baban's journey to promote Kurdish cuisine began with her first London restaurant, where she faced skepticism about the recognition of Kurdish food. She believed that if she didn't advocate for it, no one would, emphasizing the need to put Kurdish food on the map.
I grew up in a Mexican household where food was our love language - but there was also stigma and very little guidance around diabetes. When my aunt, and later my mom, were diagnosed, it took time to understand what healthy eating could look like for them. That's why this partnership means so much to me. Our culture and our food are not the problem - they're part of the solution.
Though they were only serving in town for one night, the chefs and staff behind the Mexico City supernova Masala y Maíz managed to cause what felt like a temporary ripple in L.A. dining during their pop-up last week. It reminded this diner that despite the era's current dedication to culinary and cultural boundaries - you should only cook what you know, write what you know - a spirit of mixture and melding can actually lead to something extraordinary, and not cringey, in practice.
Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.
In a country where one in five of those over 40 has type 2 diabetes, the foods enjoyed by their grandparents have showed remarkable results in reversing the condition. Diabetes medication is largely unaffordable in Nepal, and type 2 diabetes often sets off a cascade of complications which can include kidney disease, limb loss and blindness. Uncontrolled, it will eventually lead to premature death.
Country of origin labeling became mandatory on all international products entering the United States in 2009. The goal was to ensure American consumers knew where the products they were buying came from, enabling shoppers to make informed buying decisions. These products include everything from Mexican avocados to French wine to pasta from Italy, with the latter thankfully safe from recent U.S. tariffs. However, does the location a product comes from actually matter?
Slen­der as it is, there's no short­age of meaty mate­r­i­al: Mod­ern chefs may find some of the first Amer­i­can cook­book's meth­ods and mea­sure­ments take some get­ting used to. We like to cook, but we're not sure we pos­sess the where­with­al to tack­le a Crook­neck or Win­ter Squash Pud­ding. We've nev­er been called upon to "per­fume" our "whipt cream" with "musk or amber gum tied in a rag." And we wouldn't know a whortle­ber­ry if it bit us in the whit­pot.
Coriander and cumin aren't direct substitutes. Cumin is more pungent and earthy, so if used in place of coriander, I recommend using about half the amount and adding a touch of citrus zest or fennel seed to restore brightness.
Maybe you're having trouble thinking of what to cook these days, or perhaps you're just in the market for a new, amazing recipe to add to your rotation. Well, Redditor leachlo asked, "What's a 'never look for another recipe' recipe - the one you consider absolutely perfect?" Here's what people said. Now it's your turn to add your own! What is your 10/10, no notes recipe that you want to shout about from the rooftops? Drop it in the comments or in this anonymous form.
